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Last night I made the most delicious turkey burgers so you know I’m sharing that recipe! I actually got the basics from Rachael Ray but put my own spin on it based on size, nutrition, and what I had in my cabinet. Her recipe said it made 4 burgers but everyone was posting that they really made 6 burgers, so I cut the recipe into a third so I could make 2 burgers. They’re big and filling!

INGREDIENTS:

Whole Wheat Sandwich Thins

Lettuce- to top burger

Tomato- to top burger

Burgers:

1/3 Cup Brown Rice- this can be leftover from the night before

1/3 Pound Lean Ground Turkey Breast

1/2 Cup Cooked Black Beans

Chili Powder depending on how spicy you want your burger to be

1/2 Teaspoon Cumin

1 Teaspoon Garlic Powder or you could use part of a glove finely chopped

Pinch of salt (optional)

Topping:

1/2 Ripe Avocado

Lime juice to taste

Garlic to Taste- powder or cloves depending on if you like to munch on garlic

Pinch of Salt

Directions:

1. Mix together the ingredients for the burger. I suggest, smushing up the black beans so they don’t end up falling out of the burger while you’re eating it. The rice makes the burger pretty moist especially if you cook it right before mixing it with the other ingredients.

2. Coat the bottom of a skillet with Cooking Spray with Olive Oil and heat the pan.

3. Place burgers in pan and cook about 7-8 minutes on each side.

4. While burgers are cooking, mix together the ingredients for the topping. Basically, this is guacamole and it’s about taste so add seasonings to your liking, but watch the salt!

5. Toast your Sandwich Thins if you like.

6. When burgers are done, stack them on the Sandwich Thins, top with the Avocado mixture, lettuce and tomato and serve!

If you want to cut out a little of the carbs, skip the Sandwich Thins. These don’t really even need a bun, honestly. Enjoy!!